Fresh fruit cream cake – The Mother’s Day Cake

Ever since my first strawberry shortcake was baked; my mum made a firm resolute that we will never need to buy cakes from bakeries anymore. And so when Mother’s Day came along; I had her request for a fresh fruit cream cake with peaches, strawberries and etc!

Researched online and didnt seem to quite like what I see so I decided to use the same recipe for the strawberry shortcake for the fruit cake!

As it turns out; it really is much nicer! I baked the cake 2 days earlier though to space out my baking time.. But that causes the sponge cake to harden in the fridge and it didn’t taste as soft and pillowy as the first one Imade!

Guess the exchange of freshly baked sponge cake for time has its costs!

So I did two batches of this cake; a single layer one during leaders meeting for Pastor Sally and for my Mum I did a two layer cake fully frosted!

I deem this The Mother’s Day cake from now! Haha!

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Since I had more time for the second cake; I decided to do a fruit glaze for the fruits to glisten! I used a peach and mango jam I have in the fridge for this and it turned out great!

Recipe adapted from joyofbaking.com

125 grams of jam
1 tablespoon of water

Directions:

1) heat the jam and water in a small saucepan over medium heat until liquid (melted).
2) remove from heat and strain the jam through a fine strainer to remove any fruit lumps.
3) let cool until it is only slightly warm and then glaze the fruit using a pastry brush.

Note: only lightly coat the fruit with the glaze so that it does not look jelly-like when dry..

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